Turkey Practice Cook Today - BBQ Central

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Old 11-17-2005, 02:09 PM   #1
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Turkey Practice Cook Today

On the rotisserie at 1:15pm, 25 coals on each side, cherry and pecan wood.
3:10pm 171 in the leg and 156 in the breast, almost ready.

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Old 11-17-2005, 02:16 PM   #2
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Man, with as much turkey as being cooked today, maybe we should just have all the relatives over this evening and call it Thanksgiving.

Looks good and about done there Bruce.
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Old 11-17-2005, 02:34 PM   #3
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Bruce, do you bank your coals or use the baskets? Try to remember takig a pic when the rotis comes off the bird ~ I'm curious what those lines are gonna look like. 10 pounder? Brined? What rub? It looks damn good! =P~
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Old 11-17-2005, 02:41 PM   #4
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Quote:
Originally Posted by The Joker
Try to remember takig a pic when the rotis comes off the bird ~ I'm curious what those lines are gonna look like.
TAN LINES!
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Old 11-17-2005, 03:17 PM   #5
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[quote=Bill The Grill Guy]
Quote:
Originally Posted by "The Joker":1kxqpnjn
Try to remember takig a pic when the rotis comes off the bird ~ I'm curious what those lines are gonna look like.
TAN LINES![/quote:1kxqpnjn]

I was thinking JAIL BIRD but, that's good too!!
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Old 11-17-2005, 03:21 PM   #6
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Bruce, how big is the bird? Whats the cooking temp?
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Old 11-17-2005, 03:49 PM   #7
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Bird weighed 12.66lbs, already pumped with a 6% solution, used Montreal Chicken Seasoning for the rub and sprayed with I Can't Believe It's Not Butter, cooked btw 325-350 most of the 2 1/2 hour cook.

Used Weber charcoal baskets on each side of bird with 25 coals in each basket, cherry and pecan wood.

Bird is wrapped in cooler now will take pics when carving around 6ish.
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Old 11-17-2005, 04:57 PM   #8
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Bruce, I notice an onion in the bottom of the grill. Did that fall out of the cavity or did you put in in the coals for the flavor? What temp did you pull it and where did you measure it, thigh or breast? Looks great!

Gotta suggestion for a nice dipping sauce for the turkey if you are interested. Mix equal parts of Reverend Marvins "Hot" and mayonaise together. I experimented with it a couple weeks ago and it was great on turkey.
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Old 11-17-2005, 06:22 PM   #9
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I had the cavity stuffed with a quartered apple and half an onion, by the time it was done there was a quarter onion left in the cavity. I measured temps in the thigh and the breast, I pulled it at 158 breast and 178 thigh, however, depending where I stuck the therm I was getting some higher and some lower temps, but not by much.

Here are the finished pics:


Ready to carve


Tan lines


Pinkness was from the smoke wood I believe, because it was definitely done.


Plate of bird.


TO THE BONE!!!

The bird was excellent, it was moist and tender and had a good mellow smoke flavor. All set for T-DAY. Thanks guys!!!
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Old 11-17-2005, 06:33 PM   #10
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Pics look great, Bruce ~ Thanks!! Do you recall the brand name of the turkey?
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